Spinach
Spinacia oleracea · spinach · épinard
Spinach: what every chef needs to know
Hard to imagine a kitchen without Spinach — a leafy vegetable known as a rich source of iron and calcium although oxalic acid partially blocks the absorption of these minerals. Combining with vitamin C (lemon) significantly improves iron absorption. Spinach also contains folate, vitamin K and lutein. In commercial kitchens, spinach is used in two ways: fresh (baby spinach for salads, large leaves for hot dishes) and frozen (for soups, quiches and fillings). Fresh spinach wilts dramatically when heated: 500g raw yields approximately 70–80g cooked product. Sautéing over high heat with garlic and olive oil takes a maximum of 2 minutes. Over-cooking results in unappealing, mushy spinach. Oxalic acid gives a slight scratching sensation on the teeth and contributes to the earthy flavour.
Spinach: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Spinach: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Greek spinach pie in thin layers of filo pastry with feta, dill and egg. One of the most recognisable dishes of Greek cuisine, in which spinach is the primary filling and flavour.
in classic French cuisine, the term for all dishes prepared with spinach: Oeufs Florentine, Sole Florentine, fillet the Volaille Florentine. Spinach always forms the bed or the filling.
Indian preparation of puréed spinach with spiced bread, ginger, garlic and garam masala. One of the most ordered vegetarian dishes in Indian restaurants worldwide.
Indian lentil soup with fresh spinach, turmeric, cumin and tarka (fried onion with spices). Spinach adds colour and iron to this protein-rich Indian comfort dish.
pasta with fresh spinach, garlic, olive oil and sometimes ricotta or pine nuts. A classic bistro preparation in the Italian-inspired French kitchen, where spinach and pasta form the fundamental combination.
Hot soufflé with spinach purée, béchamel and beaten egg whites. A technically demanding classic preparation from French haute cuisine that uses spinach as the flavour base.
Spinach: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Sauté garlic 30 sec, than add spinach in batches
For spinach balls or pasta filling; squeeze out well
Baby spinach with warm dressing: lemon, Parmesan
Blend for spinach soup or green base cream
Spinach: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Spinach: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dutch spring spinach: April–June, best quality. Autumn spinach: September–October. Greenhouse and imported spinach year-round. Best flavour from young spring spinach.
Spinach: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Spinach: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Spinach has iron-like, mineral notes due to its high iron content. Italian white wines with good acidity are the ideal match. Vermentino di Sardegna has a slight bitterness and mineral salinity that brings the iron tones of spinach into balance without overpowering them.
- Vermentino di Sardegna DOC
- Vermentino di Gallura DOCG (Capichera)
- Vermentino Bolgheri (Toscane)
The almond-like bitterness and citrus freshness of Soave Classico connect with spinach and egg dishes and spinach tarts. The delicate body does not overpower the subtle flavour of steamed spinach.
- Soave Classico DOC (Pieropan, Gini)
- Soave Superiore DOCG
- Lugana DOC (vergelijkbaar)
Loire Sauvignon blanc with its green, herbal character (grass, nettle, citrus) connects with the green bitterness of raw and steamed spinach. Excellent with spinach salad, spanakopita, and pasta with spinach and ricotta.
- Sancerre Blanc
- Pouilly-Fumé
- Touraine Sauvignon (betaalbaar)
- Menetou-Salon
A mountain-fresh Pinot Grigio with mineral and peachy notes works well with spinach in creamy applications: spinach soufflé, Florentine preparations, and quiche with spinach and goat's cheese.
- Pinot Grigio Alto Adige DOC
- Pinot Grigio Friuli DOC
- Pinot Gris asace (voller alternatief)
The Cortese grape from Piedmont: light lemon-like acidity and almond bitterness that pair excellently with spinach in risotto bianco, pasta verde, and spinach gnocchi. A classic Piedmontese combination.
- Gavi di Gavi DOCG (La Scolca, Villa Sparina)
- Gavi DOCG (toegankelijker)
- Cortese dell'Alto Monferrato
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Spinach
How much spinach do I need per person?
Raw spinach as a side dish (cooked): allow 200–250g per person. As a garnish or side: 150g. For salad: 50–70g baby spinach. Spinach wilts to approximately 15% of its raw weight after sautéing.
Can I reheat spinach?
Technically yes, but with caution. Once-reheated spinach contains elevated nitrite levels. For the professional kitchen: cook à la minute or use frozen product. Never reheat more than once.
What is the difference between baby spinach and regular spinach?
Baby spinach: young leaves, milder flavour, tender, ideal raw. Large spinach: firmer leaf, earthier, more pronounced flavour, better for hot preparations. Baby spinach costs more but requires less prep time.
At what temperature should you store Spinach?
Store Spinach at 0°C to +4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Spinach professionally?
The primary professional technique for Spinach is Sautéing at high heat, olive oil for 1,5-2 min. Always verify core temperature with a calibrated probe thermometer.
Does Spinach contain allergens?
Spinach is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Spinach
Professional substitutes for spinach in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Peperige flavour, dunner blad. suitable raw of briefly blanched as spinach-alternatief.
light bitter flavour. as braised vegetable vergelijkbaar with braised spinach.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
